Burrito with rice, beans, lettuce, pico de gallo, shredded cheese, sour cream and a side of red and green salsa.
The burrito as a complete meal-in-a-tortilla traces back to northern Mexico — particularly Sonora and Chihuahua — where large wheat-flour tortillas became the preferred wrap for rice, beans, and whatever protein was available. The plant-based burrito is a contemporary evolution of that tradition, swapping animal protein for seasoned vegetable-forward or textured protein alternatives while preserving the structural integrity and flavor logic of the original. It has become a staple of modern Mexican-American restaurant menus driven by demand for vegan and flexitarian options without sacrificing the satisfying heft of the classic format.